Mirchi nu Shaak (Bell Pepper Curry)

Iyer recommends this curry in particular as a good companion to Gujarati kadhi. I've made the kadhi before, but never this bell pepper curry. I figured that I'd try to do the whole meal this time: kadhi, rice, and this bell pepper dish to add some veg to the line-up.

Mirchi nu shaak on top of Gujarati kadhi and kaaju badam chawal.

Mirchi nu Shaak

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 2 Tbsp. canola oil
• 2 large bell peppers, cut into 2cm pieces
• 6 whole cloves
• 1-2 dried bay leaves (Indian/cassia or bay laurel)
• 2 Tbsp. chickpea flour
• 1 c. water
• 1 tsp. Dhania-Jeera Masala
• 1/2 tsp. coarse sea salt
• 1 tsp. sugar
• 1/4-1/2 tsp. ground cayenne
• 2 Tbsp. unsalted dry-roasted peanuts, ground
• 2 Tbsp. chopped fresh cilantro
• juice of 1 lime

Directions

1. Heat oil over medium-high heat.
2. Add bell peppers, cloves, and bay leaves and cook, uncovered, for 15-18 minutes, stirring occasionally.
3. Add chickpea flour and cook until it browns (3-5 minutes).
4. Add water and deglaze pan.
5. Add masala, salt, sugar, and cayenne and reduce heat to medium-low.
6. Simmer, uncovered, for 5-8 minutes, stirring occasionally.
7. Stir in peanuts and cilantro.
8. Remove from heat and stir in lime juice.